|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
1 - 10 of about 820 for potato cheese soup
Bake potatoes until ... consistency for the soup. In a ... cooked bacon, and cheese. At the ... reheat. Each time this soup is reheated, it gets better! .
Peel and cut ... in pan add soup and sour cream. ... Add milk into potato mixture until combined ... Saltine crackers are a good compliment to this soup.
Peel potatoes and ... to taste. Dice cheese into cubes and drop into soup, stirring constantly. ... this point. Add potato flakes/instant potatoes to ... Serves 6 or more.
Heat olive oil ... artichokes, stock, cream cheese, and salt ... kitchen :), puree the soup. Sprinkle with a little chopped chives or scallion and serve!
Saute onion, celery, ... before heating. Add potato soup, cheese, parsley, Tabasco, ... salt (taste before). Stir in sour cream. Simmer but do not boil.
Combine potatoes, water, ... are tender. While soup is simmering over low heat, stir in chicken soup, milk and cheese. Heat and stir until cheese melts.
Dilute cream of potato soup with 1 can ... quart), bacon, onion, cheese and cooked rice. ... cheese is melted. Garnish with carrot. Yield: 8 to 10 servings.
Bring to boil ... and celery. Cook 20 minutes. Add diced potatoes. Cook 20 minutes longer. Add chicken soup and cheese. When melted, it's done and ready.
Combine potatoes, water, ... pepper. Cook until tender crisp over low heat. Stir frequently. Add soup, milk and cheese. Stir until cheese melts. Yield: 9 cups.
1/2 water and ... crisp; drain. Place potato soup in a large ... quart milk, bacon, onion, cheese and rice. Heat until cheese is melted. Serves 8 to 10.
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